COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
COUSCOUS STUFFED ROMA TOMATOES WITH PINE NUTS
Make and share this Couscous Stuffed Roma Tomatoes With Pine Nuts recipe from Food.com.
Provided by Melanie B.
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
- Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
- Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
- Enjoy as a side dish or a yummy snack!
Nutrition Facts : Calories 201.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 5, Sodium 669.5, Carbohydrate 31.9, Fiber 3, Sugar 2.5, Protein 7.4
COUSCOUS-STUFFED BEEF TOMATOES
Save on the washing up with this all-in-one veggie supper
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
- Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
- Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.
Nutrition Facts : Calories 285 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
- In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams
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